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Ingredients
- 5 cups all-purpose flour
- 1 12 teaspoons salt
- 1 teaspoon sugar
- 2 cups lard (or shortening)
- 1 egg, beaten in measuring cup and filled with water to make 1 c. liquid
Method
- Stir together the flour, salt and sugar in a large mixing bowl.
- Add lard and cut into the flour with a pastry blender until the lard is completely incorporated into the dry mixture and it becomes pebbly.
- Add the water and egg mixture and stir until a dough forms, making sure to incorporate all the flour/lard mixture in the bottom of the bowl.
- Gather into a large ball, roll into a long log and cut into 4 or 5 pieces, depending upon size of pie plate.
- Flatten each piece into a disc about 8 inches in diameter.
- Wrap each disc tightly in wax paper, then put into freezer bag.
- NOTE: crusts can be frozen for several months.
- To use, remove and let thaw in the fridge.
- Crusts should be cold when rolled out.
